Coupon Kitchen - Super sale week at Food Lion

By Alison Arnold

Published: Wednesday, September 4, 2013 at 12:30 a.m.

Last Modified: Tuesday, September 3, 2013 at 5:07 p.m.

Food Lion is having its "store brand super sale" this week. You can purchase a minimum of four and a maximum of 40 store-brand products to receive money off a future purchase. You'll need your MVP card for the deal.

The subtotal for all three of this week's meals is approximately $38.77, or $3.23 per serving. Most of the items below can be found in the Food Lion ads in today's StarNews.

Coupon Kitchen features recipes based on weekly sales at Harris Teeter, Lowes Foods and Food Lion, rotating between stores each week. For a full week of recipes, coupons and extra savings, visit www.Coupon-Kitchen.com.

Shopping List

Tilapia with red pepper pesto and couscous:

3-pack rainbow bell peppers – $3.79

4 6-oz tilapia fillets – $3.99/lb

Food Lion tomato paste, 6 oz ~ $.45

Food Lion slivered almonds, 2.25 oz bag ~ $2

Birdseye Couscous Pasta & Spinach – $1.50

Grilled herbed pork chops with warm onion, pepper and potato salad:

1 lemon ~ $.60

4 boneless pork chops – $2.99/lb

8 small red potatoes ~ $2

1 onion ~ $.45

Crumbled feta cheese ~ $3

Almond- and feta-stuffed chicken breasts with asparagus:

Fresh parsley ~ $.99

4 Nature's Place boneless skinless chicken breasts – 33 percent off

1 lb asparagus ~ $4

Grilled herbed pork chops

2 tsp minced garlic

¼ cup olive oil

1 tsp dried oregano

Juice from 1 lemon

2 tsp lemon zest

½ tsp salt

½ tsp pepper

4 boneless pork chops, trimmed

8 small red potatoes, cut into 1-inch pieces

1 onion, cut into 1-inch pieces

2 bell peppers, cut into 1-inch pieces

¼ cup crumbled feta cheese

Preheat grill to medium heat and oil rack.

Combine first seven ingredients in a bowl. Reserve a quarter-cup of the mixture for the potato salad and refrigerate until ready to use.

Pour the remaining marinade into a shallow dish. Add pork chops to mixture and turn to coat.

Thread potatoes onto two metal skewers. Grill until tender, about 15 to 20 minutes. Thread onion and peppers onto two metal skewers. Grill skewers until charred in spots and tender, about 10 to 15 minutes. Place pork chops on grill and cook until done, turning once, about 8 to 10 minutes.

Add cooked onions, peppers and potatoes to a large bowl. Stir in reserved marinade and crumbled feta. Toss well and serve on the side with pork chops.

Serves four.

Tilapia with red pepper pesto and couscous

1 red bell pepper, halved with seeds, core and membranes removed

1½ tsp olive oil, divided

4 6-oz tilapia filets

¼ tsp salt

¼ tsp pepper

Cooking spray

2 Tbsp tomato paste

2 Tbsp slivered almonds

1 tsp garlic

1 bag Birdseye Couscous Pasta & Spinach

Preheat broiler. Lay bell pepper halves on a baking sheet, skin side up. Drizzle with a half tsp of the olive oil and cook under broiler until the skin is charred all over. Cover the pepper with aluminum foil and let it sit for 10 to 15 minutes.

Meanwhile, heat a skillet over medium-high heat. Season fish with salt and pepper; place in skillet coated with cooking spray. Cook for four minutes on each side or until fish flakes easily with a fork.

Peel off the blackened skin from the pepper. Chop into large pieces and place into a blender or food processor. Add tomato paste, 1 tsp olive oil, almonds and garlic. Process until smooth and serve over fish.

Heat couscous and spinach mixture according to package directions. Serve on the side.

Serves four.

Almond- & feta-stuffed chicken breasts

CHICKEN

4 Tbsp crumbled feta cheese

4 Tbsp chopped almonds, toasted

2 Tbsp chopped fresh parsley

1 tsp minced garlic

4 boneless skinless chicken breasts

½ tsp pepper

½ tsp salt

1 Tbsp olive oil

¼ cup fat-free, lower-sodium chicken broth

ASPARAGUS

1 lb asparagus

1 Tbsp olive oil

1 tsp minced garlic

¼ tsp salt

¼ tsp pepper

Preheat oven to 350 degrees.

In a small bowl, combine feta, almonds, parsley and garlic. Blend well.

Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff almond/cheese mixture into each pocket; secure each pocket with a wooden pick(s). Season chicken with salt and pepper.

Heat oil in pan over medium-high heat. Add chicken; cook three minutes on each side or until brown. Add broth and cover pan. Place pan in oven. Bake at 350 degrees for 15 minutes or until done.

Meanwhile, snap off and discard tough ends of asparagus. Place asparagus spears on a baking sheet. Drizzle evenly with olive oil and sprinkle with garlic, salt and pepper. Toss to coat. Bake at 350 degrees for 10 minutes or to desired tenderness.

Serves four.

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